Description
Smooth, spicy and made of roasted tomatoes. Great to add a kick to tortilla chips, tacos or quesadillas.
Ingredients
- 17 Cherry Tomatoes
- 1 pinch Salt
- ½ Medium Onion
- ½ Chili Pepper
- 2 cloves Garlic
- 1 Spring Onion
- ½ Tablespoons Lemon Juice
- ½ teaspoons Coconut Sugar
- Chopped Chives, For Garnish
Preparation
Put oven on medium broil (350°F or 175°C).
Halve cherry tomatoes and put them cut side up on a baking tray. Sprinkle with salt.
Cut onion in thick slices and halve the chili pepper. Put onion, chili pepper, garlic gloves and spring onion on the tray as well.
Roast vegetables in the oven for 20 minutes, turning the garlic and chili pepper after 10 minutes. Let cool slightly.
Remove stem and seeds from chili pepper. Put all the vegetables in the blender. Add lemon juice and coconut sugar. Blend completely.
Chop some chives and sprinkle on top of the salsa.
